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  • Word up Food Tubers, okay. Jamie Oliver here, very excited. We're going to cook a beautiful slow cooked beef stew and we're going to use the cut which is oxtail.

  • And then I'm gonna show you three ways to take it. A fantastic oxtail stew with mash and greens.

  • Beautiful oxtail pappardelle, with lovely ragu of bashed up stew incredible!

  • You can do an incredible bit of oxtail soup. You're going to love this one.

  • First up I need two and half kilos of oxtail, you can get this from any butchers,

  • melt in your mouth, sweet and gorgeous and for those of you who don't know.

  • Oxtail stew is made from the ox's tail. And of course any meat on the bone is going to give you maximum flavour.

  • So it's going to give you the heartiest most delicious stew out there.

  • I want to very generously season it with black pepper and sea salt. Just a little bit of oil.

  • I've got the oven on full whack and I've preheated a tray.

  • Straight in there. So we're going to roast that until golden brown.

  • Around about twenty minutes should do it.

  • So with any kind of stew, we've got lovely fragrant vegetables. Carrots, celery and two

  • humdingers of leeks. We need a nice casserole style of a pan. Couple

  • of tablespoons of olive oil. Let's put in carrots, celery, we go in with

  • the leeks. Just three or four little cloves. They honestly will will make a difference.

  • A good pinch of salt and pepper. This is our woody herbs selection here. Rosemary, thyme

  • and bay. And they'll give a savouryness and flavour that is just undeniable.

  • Let's cook this for another ten minutes. Let that oxtail roast for another ten minutes.

  • Fast forward it and I'll come back and tell you what to do next.

  • Okay lovely people. Have a little look in here, that's not actually burnt, that's caramelisation

  • and if you try a little bit, big flavour, big sweetness.

  • I want some thickening agent. Two big heaped tablespoons of flour. It will pick up all

  • the residual oil that was put in there. And then were going to use some porter. The

  • malt in there is caramelised. It's big, squadgy, wadgy loving flavours right and we want that.

  • About 280mls goes in there. The first job of the porter is to sort of

  • take all the sticky caramelised goodness off the bottom. We're going to go in with two

  • tins of tomatoes. Just bash those up. They'll fall apart in the long cooking.

  • Get the oxtail out and I'll go straight in the pan with all of that oxtail. And you're

  • going to fill the pan up, look at that. Add the water just to cover. It's going to

  • bring out all the flavour from out the bone. Put a little lid on top then I'm going to

  • cook that now for 5 to 6 hours. At 150 degrees Celsius. Just let time do the magic.

  • Okay guys, this has had 6 hours cooking. Slow cooking. Look at that!

  • Absolute gooey, tender, eat heaven. Look at the depth of colour and flavour we've got

  • here. Absolutely fantastic. What you can do is serve it up on the bone.

  • Or what I do is usually let it cool down a little bit, usually put on some rubber gloves.

  • Take a piece of the oxtail and just pinch it. And you can see how lovely and tender

  • that is. It's so close to the bone, the flavour is

  • ridiculous. And you just clean that bone and it comes away.

  • I've just taken a couple of minutes just to strip the meat off the bone.

  • Notice, that there's a big old rim around here and that is flavour, that will be more

  • delicious, more natural and more brilliant than any stock cube on the planet.

  • And then what I'm going to do is have a little taste. Right, so now I'm going to season it

  • with a little salt. I'm going to use a little bit of Worcestershire sauce. About one tablespoon is probably sufficient. You can use that

  • beautiful oxtail in so many different ways. First up, I'm going to put some pappardelle

  • in. This is fresh. You can use dried. Take a little spoon of this sauce, right? Four

  • spoons of that. There's more than enough. Then I'm just going to take a little Parmesan,

  • it's going to act like a little link between the pasta and the pasta water. Now I'll add

  • that to my lovely oxtail and it will make it stick around the pasta. And now the pasta's

  • ready. Drag it over. And then all we want to do is just move it

  • around. Oxtail parpadelle. Such a celebration of that

  • wonderful cut. Finish it with a little of that Parmesan. Gorgeous!

  • If I take a spoon of mash potato, and then a spoon of the oxtail with some quickly boiled

  • kales. That's a really nice dinner there. If I wanted to make a beautiful little soup.

  • Take some of that lovely oxtail stew and we'll take some of the water and then just take

  • it to the consistency you want. A little crostini off the side of a bowl.

  • And that is beautiful. So guys, soup, stew and mash and beautiful

  • parpadelle all made from the gorgeous oxtail. Lots of love guys, thanks ever so much . And

  • enjoy the oxtail! Please comment on the box below and check

  • out some of the other chefs on Food Tube.

Word up Food Tubers, okay. Jamie Oliver here, very excited. We're going to cook a beautiful slow cooked beef stew and we're going to use the cut which is oxtail.

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